Stir-Fried Garlic Beef with Bell Peppers and Soy Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

About the author — Lauren Mitchell is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. Every recipe in the AislePrompt catalog is cooked at least twice before publication. Full author profile →

Quick and simple stir-fry featuring tender strips of beef, crisp bell peppers, and a savory garlic-soy glaze. This Asian-inspired beef recipe (high protein), ready in about 20 minutes, pairs flank steak, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 350 cal/serving

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Ingredients

12 oz (340 g), thinly sliced against the grain flank steak
3 tbsp soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
4 large, minced garlic cloves
1 medium, sliced into thin strips red bell pepper
1 medium, sliced into thin strips green bell pepper
2 tbsp vegetable oil
1 tsp cornstarch
2 tbsp water
2, sliced thin for garnish scallions

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Instructions

Step 1: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, and 1 tsp cornstarch dissolved in 2 tbsp water until smooth; set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 12 oz thinly sliced flank steak and 4 minced garlic cloves; stir-fry for 2-3 minutes until beef is browned but still tender.
Step 3: Add 1 medium red bell pepper and 1 medium green bell pepper sliced into thin strips. Stir-fry for another 2 minutes until peppers are crisp-tender.
Step 4: Pour the soy sauce mixture over the beef and peppers. Stir continuously for 1-2 minutes until the sauce thickens and coats the ingredients.
Step 5: Remove from heat and garnish with 2 sliced scallions before serving hot over steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Garlic Beef with Bell Peppers and Soy Glaze take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Garlic Beef with Bell Peppers and Soy Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

Can I substitute ingredients in Stir-Fried Garlic Beef with Bell Peppers and Soy Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Garlic Beef with Bell Peppers and Soy Glaze for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Garlic Beef with Bell Peppers and Soy Glaze high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.